Pumpkin Gooey Butter Cakes

Pumpkin Gooey Butter Cake
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Pumpkin Gooey Butter Cake
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Ingredients
Crust
Filling
Instructions
  1. Preheat oven to 350 degrees F.
  2. Combine the cake mix, egg, and butter and mix well with an electric mixer.
  3. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
  4. To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth.
  5. Add the eggs, vanilla, and butter, and beat together.
  6. Next, add the powdered sugar, cinnamon, nutmeg, and mix well.
  7. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey.
  8. Serve with fresh whipped cream.
Variations
  1. For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.
  2. For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.
  3. For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.
Recipe Notes

Recipe courtesy Paula Deen

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Pineapple Upside Down Cake (Mix)

Pineapple Upside Down Cake (Mix)
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Pineapple Upside Down Cake (Mix)
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Ingredients
Instructions
  1. Preheat oven to 350°. Chop nuts, set aside.
  2. Melt butter in 12” oven-proof skillet. Remove from heat, stir in brown sugar and stir until well blended.
  3. Drain pineapple reserving juice, set aside.
  4. Arrange pineapple slices over sugar mixture. Place a cherry half in center of each slice. Sprinkle with nuts.
  5. Add enough water to pineapple juice to make 1 1/3 cups liquid.
  6. In bowl combine cake mix, liquid, eggs and oil; whisk until well blended and smooth.
  7. Pour over pineapple in skillet. Bake 35-40 minutes.
  8. Remove from oven Cool 5 minutes, loosen edges of cake and invert onto large serving plate. Cool slightly. Top with cool whip and serve.
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Gooey Toffee Butter Cake

Gooey Toffee Butter Cake
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Gooey Toffee Butter Cake
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Ingredients
Cake
Filling
Instructions
  1. Preheat the oven to 350 degrees F. Lightly grease a 13 by 9 by-2- inch baking pan.
cake
  1. In the bowl of an electric mixer, combine the cake mix, egg, and butter and mix well. Pat into the bottom of prepared pan and set aside.
Filling
  1. For the filling: Still using an electric mixer, beat the cream cheese until smooth. Beat in the eggs and vanilla.
  2. Dump in confectioners' sugar and beat well.
  3. Reduce the speed and slowly pour in butter. Mix well.
  4. Fold in toffee bits.
  5. Pour filling onto cake mixture and spread evenly. Bake for 40 to 50 minutes. Don't be afraid to make a judgment call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey, so don't bake it past that point!
  6. Remove from oven and allow to cool completely. Cut into squares. Just remember that these wonderful cakes are very, very rich, and a little will go a long way.
Recipe Notes

Recipe courtesy Paula Deen

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